Renewing your spirit one bite at a time

Sourdough Discard Crackers (with rosemary & garlic)


sourdough discard crackers

These crispy and flavorful sourdough discard crackers are a great way to use up your discard! They are infused with aromatic herbs and garlic making them a perfect addition to any occasion. The sourdough discard gives the cracker a slight tanginess and a crispy texture. While the rosemary and garlic add a savory note that makes them irresistible. They are great for snacking, dipping, or topping salad and soups. Whether you’re a sourdough enthusiast or just looking for a tasty snack, these delicious crackers are worth a try!

sourdough discard crackers

A few tips for sourdough discard crackers

  • Use cold water: when mixing the dough, make sure to use cold water and add a tablespoon at a time.
  • Roll the dough out thinly and evenly: To ensure that your crackers bake evenly and become crispy, it’s important to roll the dough out thinly and evenly. A rolling pin and parchment paper can help you achieve this. Make sure to check the thickness of the dough regularly as you roll it out, and aim for a thickness of about 1/8 inch.
  • Experiment with different flavors: Sourdough discard crackers can be customized with different herbs, spices, and seasonings to suit your taste. You can also add grated cheese or other ingredients to create unique and flavorful crackers. Don’t be afraid to experiment with different flavor combinations until you find your perfect recipe.
  • Let the dough rest: After mixing the dough, it’s important to let it rest for at least 30 minutes before rolling it out. This will allow the gluten to relax and make the dough easier to work with. It will also help the crackers bake evenly and become crispy.
  • Score the dough before baking: To help the crackers bake evenly and prevent them from puffing up, it’s a good idea to score the dough with a fork before baking.
sourdough discard crackers

Let’s talk about tools

When cutting the crackers you can just use a sharp knife or a pizza cutter. But if you want to do fun shapes or have ridges to the crackers, I use these pasta cutters. It is absolutely not required, but it can make it fun if you want to involve kids to help or show the crackers off to friends!

How to make sourdough discard crackers

Ingredients & Equipment

  • 1 cup sourdough discard (fed or unfed)
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 4 tablespoons unsalted butter, cold & cut into cubes
  • 3-4 tablespoons cold water
  • 1 tablespoon olive oil
  • food processor
  • baking pan
  • parchment paper
  • rolling pin
  • sharp knife or pizza cutter

Instructions

  • To a food processor add the sourdough discard, whole wheat flour, salt, garlic powder, rosemary, thyme, oregano, butter, and 1 tablespoon of cold water.
  • Pulse until tiny crumbs form. Add a tablespoon of water at a time until the dough starts to come together.
  • Once the desired consistency has been achieved, scoop the dough onto plastic wrap and wrap it tightly. Flatten it into a disc shape and place it in the refrigerator for at least 30 minutes.

sourdough discard dough - Wrap the dough in plastic wrap, flatten it into a disc shape, and place it into the refrigerator
Wrap the dough in plastic wrap, flatten it into a disc shape, and place it into the refrigerator

Roll & Shape

  • After the dough has rested, remove it from the refrigerator and roll it out onto a piece of parchment paper using a rolling pin. Tip: sprinkle a little flour on the dough and rolling pin.
  • Make sure to spread the dough evenly with about a 1/8-inch thickness.
  • Brush the dough with olive oil and make your cuts. I used a pasta cutter (if you do this you will need to roll the dough out a few times). But if you are using a knife or pizza cutter make your cuts to your desired cracker size.
  • Once complete, poke holes in the crackers using a fork. This ensures they don’t puff up during baking. And place them on your baking sheet.
  • Place the crackers in the refrigerator for 5-10 minutes before baking and preheat your oven to 350 degrees F.
  • Bake for 20-25 minutes and allow the crackers to cool for 5 minutes on the pan.
  • Once completely cooled, store any leftovers in an air-tight container for up to 3 days.
Roll out and brush with olive oil
Roll out and brush with olive oil
cutting sourdough discard crackers - Make desired cuts
Make desired cuts
cutting sourdough discard crackers - poke holes in crackers
Poke holes in each cracker using a fork
sourdough discard crackers - Bake & enjoy!
Bake & enjoy!
sourdough discard crackers
sourdough discard crackers
Print Recipe
5 from 1 vote

Sourdough Discard Crackers (with rosemary & garlic)

These sourdough discard crackers are infused with herbs like rosemary, thyme, and garlic. So easy to make and a great way to use up your discard!
Prep Time15 minutes
Cook Time25 minutes
Resting time30 minutes
Course: Snack
Servings: 3 dozen
Calories: 100kcal

Equipment

  • food processor
  • Baking pan
  • Parchment paper
  • Rolling Pin
  • sharp knife or pizza cutter

Ingredients

  • 1 cup sourdough starter discard
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 4 tablespoons unsalted butter cold and cut into cubes
  • 3-4 tablespoons cold water
  • 1 tablespoon olive oil

Instructions

  • To a food processor add the sourdough discard, whole wheat flour, salt, garlic powder, rosemary, thyme, oregano, butter, and 1 tablespoon of cold water.
  • Pulse until tiny crumbs form. Add a tablespoon of water at a time until the dough starts to come together.
  • Once the desired consistency has been achieved, scoop the dough onto plastic wrap and wrap it tightly. Flatten it into a disc shape and place it in the refrigerator for at least 30 minutes.
  • After the dough has rested, remove it from the refrigerator and roll it out onto a piece of parchment paper using a rolling pin. Tip: sprinkle a little flour on the dough and rolling pin.
  • Make sure to spread the dough evenly with about a 1/8-inch thickness.
  • Brush the dough with olive oil and make your cuts. I used a pasta cutter (if you do this you will need to roll the dough out a few times). But if you are using a knife or pizza cutter make your cuts to your desired cracker size.
  • Once complete, poke holes in the crackers using a fork. This ensures they don't puff up during baking. Then, place them on your baking sheet.
  • Place the crackers in the refrigerator for 5-10 minutes before baking and preheat your oven to 350 degrees F.
  • Bake for 20-25 minutes and once they are done, allow the crackers to cool for 5 minutes on the pan.
  • Once completely cooled, store any leftovers in an air-tight container for up to 3 days.

Nutrition

Serving: 5crackers | Calories: 100kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Cholesterol: 15mg | Sodium: 415mg

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